Go Back

Creamy Dill Cucumber Salad

This dish features thinly sliced cucumbers coated in a tangy sour cream and dill dressing. The combination results in a crisp, cool salad with a creamy texture and fresh herbal flavor, served chilled as a refreshing side.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers preferably garden-fresh or English cukes
  • 1/2 cup sour cream full-fat for creaminess
  • 2 tablespoons fresh dill chopped finely
  • 1 teaspoon lemon juice adds brightness
  • to taste salt adjust according to preference
  • to taste black pepper freshly ground

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon or spatula
  • Grater or vegetable peeler (optional for thin slices)

Method
 

  1. Use a sharp knife and cutting board to slice the cucumbers into thin rounds or julienne strips, showing clear uniformity for even coating.
    2 large cucumbers
  2. Transfer the sliced cucumbers to a large mixing bowl.
    2 large cucumbers
  3. In a separate small bowl, combine sour cream, chopped dill, lemon juice, salt, and black pepper. Mix well until smooth and evenly incorporated, observing a creamy consistency and fresh herbal specks.
    2 large cucumbers
  4. Spoon the dressing over the cucumber slices in the large bowl. Use a spoon or spatula to gently toss the ingredients until the cucumbers are evenly coated and the dressing appears creamy and clingy.
    2 large cucumbers
  5. Once coated, transfer the salad to a serving dish or bowl, ensuring an even layer with a fresh appearance. Chill in the refrigerator for at least 10 minutes before serving to allow flavors to meld.
    2 large cucumbers

Notes

Feel free to sprinkle additional dill or a few capers for extra flavor. Best served chilled as a refreshing side dish.